Presto 01264 Instruction Manual download pdf (Page 17)

CHUTNEY CHICKEN

6 boneless, skinless chicken breast

halves

1 can (14-15 ounces) diced

tomatoes

1 can (4 ounces) chopped green

chilies

⁄

cup raisins

⁄

cup mango chutney

1 tablespoon vinegar

1 tablespoon brown sugar

⁄

teaspoon allspice

• • • • • • •

⁄

cup water

1 tablespoon cornstarch

Place all ingredients except cornstarch and water in cooker. Close cover securely. Place pres-

sure regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly.

Let pressure drop of its own accord. Remove chicken and keep warm. Combine water

and cornstarch. Stir into sauce. Heat until sauce thickens, stirring constantly.

Nutrition Information Per Serving 6 servings

258 Calories, 3 g Fat, 73 mg Cholesterol

SOY CHICKEN

4 boneless, skinless chicken breast

halves

⁄

cup water

⁄

cup low sodium soy sauce

⁄

cup sliced mushrooms

⁄

onion, sliced

⁄

cup sliced celery

3 tablespoons brown sugar

Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe

and cook 4 minutes with pressure regulator rocking slowly. Let pressure drop of its

own accord.

Nutrition Information Per Serving 4 servings

169 Calories, 2 g Fat, 69 mg Cholesterol

SWEET ’N SOUR CHICKEN

3 pound chicken, cut into serving

pieces and skinned

1 tablespoon vegetable oil

1 can (8 ounces) pineapple chunks,

undrained

⁄

cup sliced celery

1 green or red pepper, cut into

chunks

⁄

cup brown sugar

⁄

cup vinegar

2 tablespoons soy sauce

1 tablespoon catsup

⁄

teaspoon Worcestershire sauce

⁄

teaspoon ground ginger

• • • • • • •

2 tablespoons cold water

2 tablespoons cornstarch

Pour oil into cooker. Turn heat selector to medium and brown chicken. Combine remaining

ingredients except water and cornstarch; pour over chicken. Close cover securely. Place

pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking

slowly. Cool cooker at once. Remove chicken, pineapple, and vegetables to a warm plat-

ter. Mix cold water and cornstarch. Stir into hot liquid. Heat until sauce thickens, stirring

constantly. Pour sauce over chicken, pineapple, and vegetables. Serve with steamed rice, if

desired, see page 31.

Nutrition Information Per Serving 6 servings

333 Calories, 11 g Fat, 104 mg Cholesterol

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Presto 01264 Instruction Manual Page 17

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